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The Brisket Book: A Love Story with Recipes

3.63 of 5 stars 3.63  ·  rating details  ·  27 ratings  ·  5 reviews
"A fun little book, very entertaining with terrific recipes from friends, family and chefs. It is indeed as intended, 'A Love Story with Recipes.'" --Sara Moulton, "Good Morning America"

"There's no longer a need for frantically searching for the best brisket recipes. Stephanie Pierson, author, food writer and brisket lover, has written a cookbook filled with only the best
ebook, 224 pages
Published October 4th 2011 by Andrews McMeel Publishing, LLC
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Gail Cooke
Subtitled “A Love Story with Recipes” this collection of recipes and observations is so much more than that - it’s an enthusiastic guide to the best in briskets, rich and juicy with recipes, stories, humor and tips. You’ll find everything from Temple Emanu-El Brisket (page 91) to Aunt Gladys’s Brisket (page 92) to Barbecue Green Chile Brisket (page 124) plus a great many more, and you’ll want to try every one.

There’s a list of 50 Things About Brisket That People Can Disagree About, and suggesti
Sarah Sammis
The Brisket Book: A Love Story with Recipes by Stephanie Pierson celebrates the brisket and offers up a mixture of recipes, nostalgia and history. As a kid, brisket always meant corn beef and cabbage, usually bought on sale in March because of St. Patrick's day. As an adult, it almost always means my husband is cooking his version of his mother's recipe, a modified Jewish recipe that includes bell peppers. In either case, brisket means a big pot of decliousness.

And it's with those similar memori
Is it possible to write an entire book about nothing but brisket? About meat, sure. About beef, yes. But about just one cut of beef? Stephanie Pierson is so enamoured of beef brisket (be it braised by a Jewish grandmother or smoked on a barbecue by a Texan pitmaster) that she produced a 208-page text about nothing else. Having read this text, one is assured that there is very little left about brisket which one does not know. There are a great many recipes but as interesting are her interviews w ...more
While the book notes three distinct ways to prepare brisket (braising, smoking and curing) only braising gets real attention here. Just 2 of the recipes are done in a smoker, and the VERY FIRST RECIPE in the book is for a fake meat seitan brisket. Odd.
Mary Louise
Oy, a must read. I like extended mediations on food traditions.
Michael Strong
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